Directions

Steam mushrooms, onion and garlic in 3 tablespoons water until onions are soft and mushrooms just tender. Remove from heat, drain and reserve liquid.Toast almonds by stir-frying in a nonstick fry pan for a few minutes. Coarsely chop almonds in blender or processor; remove 1 tablespoon and set aside. Continue chopping remaining nuts, slowly adding oil until mixture is well blended. Add reserved mushroom liquid if mixture looks too dry. Add thyme, tabasco and mushroom mixture and blend thoroughly. Remove from blender and stir in reserved nuts. Mold into loaf or spoon into small serving dish. Chill for three hours. Unmold onto serving plate. Makes about 2 cups.